Condiciones sanitarias de la produccion de carne bovina en Argentina

Abstract

Meat production is extremely important for the economy of Argentina, and represents 35%-40% of all national agricultural production. Cattle are distributed throughout the country, with the highest density in the Pampa region, which hosts 66% of the national herd and produces 80% of the total meat production in Argentina. This region has a long tradition of livestock rearing, and the practice of rotation between agriculture and animal husbandry ensures an ecological equilibrium. Meat production in Argentina is based on the exploitation of natural resources, with traditional extensive grazing, which offers advantages when compared with other countries. The composition of meat depends on factors such as breed and age, and on the diet of the animals. The authors demonstrate that meat produced under extensive grazing conditions in Argentina has less intramuscular fat and cholesterol than that produced in intensive systems which have a grain-rich diet. The authors analyse the situation of the country with regard to diseases which can be transmitted by meat and which might affect public health, particularly bovine spongiform encephalopathy (BSE), brucellosis, tuberculosis, salmonellosis, campylobacteriosis, colibacillosis and taeniosis. The fact that Argentina is free from BSE is emphasised, and the prevention programmes which have been implemented to control other diseases are described. In addition, the authors discuss tests which are conducted to detect the presence of residues of chemical contaminants in meat. Emphasis is given to the quality of infrastructure, equipment and operation of the mechanised meat-processing plants, which guarantee the hygienic safety of the products. The authors conclude that meat and meat products from Argentina offer a high level of safety for consumers.